Minimally-processed microwaveable frozen lobster tail product

Abstract

In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

The invention claimed is: 
     
       1. A method of cooking a lobster tail comprising the following steps:
 (a) Obtaining a microwaveable lobster product comprising:
 (1) A lobster tail having a shell containing lobster meat, the shell having a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis; 
 (2) A fat-containing composition disposed in a region above the lobster tail; and 
 (3) A microwaveable package comprising first and second resilient layers, the first resilient layer disposed under the lobster tail and contacting the lobster tail, and the second resilient layer disposed above the lobster tail and contacting the lobster tail and the fat-containing composition; wherein the first and second resilient layer are non-rigid;
 Wherein the microwaveable package is vacuum packed; 
 
 
 (b) Piercing the microwaveable package at least once; 
 (c) Inserting the microwaveable package containing the lobster tail into the interior of a microwave device; 
 (d) Operating the microwave device so that the interior of the lobster tail reaches a temperature so that the fat-containing composition liquefies; and 
 (e) Removing the package containing the lobster tail from the microwave device. 
 
     
     
       2. The method of  claim 1 , wherein during step (d) the lobster meat in the interior of the lobster tail reaches a temperature of at least about 84° C.